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    12 Delicious Easy Taco Soup Recipes

    Summer JenkinsBy Updated:No Comments18 Mins Read

    Soup season is upon us, and what better way to warm up than with a bowl of hearty, flavorful taco soup? Whether you’re craving a quick weeknight dinner or a cozy weekend meal, our roundup of 12 delicious and easy taco soup recipes has something for everyone. From classic favorites to creative twists, these recipes promise to satisfy your taste buds and simplify your cooking routine. Let’s dive in!

    Classic Easy Taco Soup

    Classic Easy Taco Soup

    Now, who doesn’t love a dish that’s as fun to make as it is to devour? This Classic Easy Taco Soup is your ticket to a flavor fiesta, blending simplicity with a punch of taste that’ll have your taste buds dancing the cha-cha.

    Ingredients

    • 1 lb ground beef
    • 1 onion, diced
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (14.5 oz) diced tomatoes
    • 1 can (8 oz) tomato sauce
    • 1 packet (1 oz) taco seasoning
    • 1 packet (1 oz) ranch dressing mix
    • 2 cups water
    • 1 tbsp olive oil

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
    2. Add 1 diced onion to the pot, sautéing until translucent, roughly 3 minutes.
    3. Introduce 1 lb ground beef to the party, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a leaner soup.
    4. Stir in 1 packet taco seasoning and 1 packet ranch dressing mix, coating the beef and onions evenly.
    5. Pour in 2 cups water, 1 can diced tomatoes, 1 can tomato sauce, 1 can black beans, 1 can kidney beans, and 1 can corn. Tip: For extra flavor, use the liquid from the tomatoes instead of draining them.
    6. Bring the mixture to a boil, then reduce heat to low, simmering uncovered for 20 minutes. Tip: Stir occasionally to prevent sticking and to meld the flavors beautifully.

    Perfect for those chilly evenings or when you’re craving something hearty, this soup boasts a thick, comforting texture with a robust, savory flavor that’s irresistibly good. Serve it with a dollop of sour cream and a sprinkle of shredded cheese for an extra indulgent twist.

    Creamy Chicken Easy Taco Soup

    Creamy Chicken Easy Taco Soup

    Let’s face it, we’ve all had those days where the thought of cooking feels more daunting than deciding what to binge-watch next. That’s where this Creamy Chicken Easy Taco Soup swoops in to save your dinner plans with minimal fuss and maximum flavor.

    Ingredients

    • 1 tbsp olive oil
    • 1 lb chicken breast, diced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 1 cup chicken broth
    • 1 cup heavy cream
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
    2. Add 1 lb diced chicken breast to the pot, cooking until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
    3. Sprinkle 1 packet taco seasoning over the chicken, stirring to coat evenly.
    4. Pour in 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies, stirring to combine.
    5. Add 1 cup chicken broth, bringing the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally. Tip: Simmering melds the flavors beautifully.
    6. Stir in 1 cup heavy cream and 1 cup shredded cheddar cheese until the cheese is melted and the soup is creamy, about 3 minutes. Tip: For extra creaminess, let the soup sit for 5 minutes off the heat before serving.
    7. Serve hot, topped with 1/2 cup sour cream.

    This soup is a creamy, dreamy bowl of comfort with just the right kick from the green chilies. Try serving it with a side of crispy tortilla strips for an added crunch that’ll make your taste buds dance.

    Vegetarian Easy Taco Soup

    Vegetarian Easy Taco Soup

    Yummy doesn’t even begin to cover it—this Vegetarian Easy Taco Soup is your weeknight superhero, cape optional but highly recommended. Packed with flavors that dance and textures that crunch, it’s the kind of meal that makes you forget it’s actually good for you.

    Ingredients

    • 1 tbsp olive oil
    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 1 cup diced bell pepper
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (28 oz) crushed tomatoes
    • 4 cups vegetable broth
    • 2 tbsp taco seasoning
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 cup chopped fresh cilantro
    • 1 avocado, diced
    • 1 lime, cut into wedges

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
    2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
    3. Stir in 2 cloves minced garlic and 1 cup diced bell pepper; cook for another 3 minutes until fragrant.
    4. Pour in 1 can black beans, 1 can kidney beans, 1 can corn, 1 can crushed tomatoes, and 4 cups vegetable broth.
    5. Season with 2 tbsp taco seasoning, 1 tsp salt, and 1/2 tsp black pepper; stir well to combine.
    6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
    7. Tip: For a thicker soup, mash some of the beans against the side of the pot with a spoon.
    8. Remove from heat and stir in 1/2 cup chopped fresh cilantro.
    9. Tip: Taste and adjust seasoning if necessary, but remember the flavors will deepen as it sits.
    10. Serve hot, topped with diced avocado and a squeeze of lime juice.
    11. Tip: Leftovers taste even better the next day, as the spices have more time to meld.

    Zesty and vibrant, this soup is a fiesta in a bowl with the perfect balance of creamy avocado and tangy lime. Try serving it with a side of crispy tortilla strips for an extra crunch that’ll make your taste buds sing.

    Spicy Beef Easy Taco Soup

    Spicy Beef Easy Taco Soup

    Ready to spice up your dinner routine with minimal fuss? This Spicy Beef Easy Taco Soup is your ticket to flavor town, blending hearty comfort with a kick that’ll make your taste buds dance. Perfect for those nights when you’re craving something bold but can’t be bothered with complicated recipes.

    Ingredients

    • 1 lb ground beef
    • 1 tbsp olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups beef broth
    • 1 cup water
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp cayenne pepper
    • Salt to taste

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat.
    2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
    3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
    4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
    5. Drain excess fat, then sprinkle 1 packet taco seasoning over the beef, stirring to coat evenly.
    6. Pour in 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies, stirring to combine.
    7. Add 4 cups beef broth and 1 cup water, bringing the mixture to a boil.
    8. Reduce heat to low, then stir in 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp cayenne pepper.
    9. Simmer uncovered for 20 minutes, stirring occasionally.
    10. Season with salt to taste before serving.

    Absolutely bursting with bold flavors and a satisfying texture, this soup is a crowd-pleaser that’s as versatile as it is delicious. Serve it with a dollop of sour cream and a sprinkle of shredded cheese for extra indulgence, or go all out with a side of crispy tortilla strips for that perfect crunch.

    Slow Cooker Easy Taco Soup

    Slow Cooker Easy Taco Soup

    Picture this: a lazy Sunday where your slow cooker does all the heavy lifting, transforming humble ingredients into a fiesta of flavors that’ll make your taste buds do the cha-cha. This isn’t just soup; it’s a taco in liquid form, and it’s about to become your weeknight superhero.

    Ingredients

    • 1 lb ground beef
    • 1 onion, diced
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 1 packet (1 oz) taco seasoning
    • 1 packet (1 oz) ranch dressing mix
    • 4 cups chicken broth
    • 1 cup water

    Instructions

    1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter soup.
    2. Transfer the beef to your slow cooker and add the diced onion, black beans, kidney beans, corn, and diced tomatoes with green chilies.
    3. Sprinkle the taco seasoning and ranch dressing mix over the ingredients in the slow cooker.
    4. Pour in the chicken broth and water, then stir everything to combine. Tip: For extra flavor, let the soup sit for 10 minutes before cooking to allow the spices to meld.
    5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: Stirring isn’t necessary, but it won’t hurt if you’re the curious type.

    Outrageously easy and packed with bold flavors, this soup is a thick, hearty concoction that’s perfect for dunking tortilla chips or topping with a dollop of sour cream. Serve it in a bread bowl for an edible dish that’ll have everyone talking.

    Black Bean Easy Taco Soup

    Black Bean Easy Taco Soup

    Dive into a bowl of comfort that’s as easy to whip up as it is to devour, because this Black Bean Easy Taco Soup is here to save your dinner plans with minimal effort and maximum flavor. Perfect for those nights when you’re craving something hearty but your energy is on vacation.

    Ingredients

    • 1 tbsp olive oil
    • 1 lb ground beef
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups chicken broth
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • 1/4 cup chopped cilantro

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
    2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
    3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3 minutes.
    4. Sprinkle 1 packet taco seasoning over the beef mixture, stirring to coat evenly.
    5. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies to the pot, stirring to combine.
    6. Pour in 4 cups chicken broth, bringing the mixture to a boil.
    7. Reduce heat to low, simmering uncovered for 20 minutes to let the flavors meld.
    8. Ladle the soup into bowls, topping each with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

    Just imagine the creamy, cheesy goodness melting into the rich, spicy broth, with each spoonful offering a perfect bite of beef, beans, and corn. Serve it with a side of crispy tortilla strips for an extra crunch that’ll make your taste buds dance.

    Cheesy Easy Taco Soup

    Cheesy Easy Taco Soup

    Let’s taco ’bout a soup that’s about to revolutionize your weeknight dinners—Cheesy Easy Taco Soup is here to spill the beans on flavor without any of the fuss.

    Ingredients

    • 1 lb ground beef
    • 1 medium onion, diced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups chicken broth
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • 2 tbsp olive oil

    Instructions

    1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
    2. Add 1 medium diced onion and sauté until translucent, about 3 minutes.
    3. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, brown the beef well.
    4. Stir in 1 packet taco seasoning and cook for 1 minute to bloom the spices.
    5. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies, stirring to combine.
    6. Pour in 4 cups chicken broth and bring the mixture to a boil.
    7. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: Simmering melds the flavors beautifully.
    8. Remove from heat and stir in 1 cup shredded cheddar cheese until melted. Tip: For a smoother soup, let the cheese melt off the heat.
    9. Serve hot, topped with a dollop of sour cream.

    Unbelievably creamy with a kick, this soup is a fiesta in a bowl. Try serving it with a side of crispy tortilla strips for that perfect crunch.

    Pumpkin Easy Taco Soup

    Pumpkin Easy Taco Soup

    Pumpkin isn’t just for lattes and pies, folks—it’s about to revolutionize your taco night with this hilariously easy soup that’s as cozy as your favorite sweater. Imagine all the taco flavors you love, but in a spoonable, pumpkin-packed form that’ll have you doing the happy dance with every bite.

    Ingredients

    • 1 tbsp olive oil
    • 1 lb ground beef
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup pumpkin puree
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 1 cup corn kernels
    • 4 cups beef broth
    • 1 packet taco seasoning
    • 1 tsp cumin
    • 1/2 tsp chili powder
    • Salt to taste
    • 1/4 cup chopped cilantro
    • 1 lime, cut into wedges

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
    2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For extra flavor, let the beef get a little crispy.
    3. Stir in 1 small diced onion and 2 cloves minced garlic, cooking until soft, about 3 minutes.
    4. Mix in 1 cup pumpkin puree, 1 can black beans, 1 can diced tomatoes, 1 cup corn, 4 cups beef broth, 1 packet taco seasoning, 1 tsp cumin, and 1/2 tsp chili powder. Tip: Pumpkin puree adds creaminess without dairy—magic!
    5. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors.
    6. Season with salt to taste and stir in 1/4 cup chopped cilantro right before serving.
    7. Serve hot with lime wedges on the side for squeezing.

    Ladle this glorious soup into bowls and watch as the pumpkin works its velvety magic, balancing the bold taco spices with its subtle sweetness. Top with avocado, cheese, or tortilla strips for a crunch that’ll make your taste buds sing.

    Quinoa Easy Taco Soup

    Quinoa Easy Taco Soup

    Craving something hearty yet healthy that won’t have you slaving over the stove? This Quinoa Easy Taco Soup is your weeknight superhero, blending bold flavors with the ease of a one-pot wonder.

    Ingredients

    • 1 cup quinoa, rinsed
    • 1 tbsp olive oil
    • 1 lb ground turkey
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 packet taco seasoning
    • 4 cups chicken broth
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 1 cup water
    • 1/2 cup cilantro, chopped
    • 1 lime, juiced

    Instructions

    1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
    2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, brown the turkey well.
    3. Stir in onion and garlic, cooking until softened, about 3 minutes.
    4. Mix in taco seasoning until the meat and veggies are well coated, about 1 minute.
    5. Pour in chicken broth, black beans, corn, diced tomatoes, and water. Bring to a boil.
    6. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures the quinoa cooks perfectly.
    7. Remove from heat, stir in cilantro and lime juice. Tip: The lime juice brightens the whole dish, so don’t skip it!

    Ready to dive in? This soup is a fiesta of textures, from the creamy quinoa to the hearty beans, all swimming in a boldly seasoned broth. Serve it with a dollop of sour cream and extra cilantro for a touch of freshness.

    Cornbread Topped Easy Taco Soup

    Cornbread Topped Easy Taco Soup

    Mmm, imagine diving into a bowl of cozy, comforting taco soup that’s been crowned with a golden, buttery cornbread hat. This Cornbread Topped Easy Taco Soup is your ticket to a flavor fiesta, blending the heartiness of soup with the sweet, crumbly goodness of cornbread in one magical dish.

    Ingredients

    • 1 lb ground beef
    • 1 onion, diced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 1 cup beef broth
    • 1 cup water
    • 1 box (8.5 oz) cornbread mix
    • 1/3 cup milk
    • 1 egg
    • 2 tbsp melted butter

    Instructions

    1. Preheat your oven to 375°F (190°C) to get it ready for the cornbread topping.
    2. In a large pot over medium heat, brown the ground beef with the diced onion until the beef is no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter soup.
    3. Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, beef broth, and water. Bring to a simmer and let it cook for 10 minutes.
    4. While the soup simmers, prepare the cornbread mix by combining it with milk, egg, and melted butter in a bowl. Tip: Don’t overmix; lumps are okay for tender cornbread.
    5. Pour the soup into an oven-safe dish, then spoon the cornbread batter evenly over the top.
    6. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean. Tip: Let it sit for 5 minutes before serving to allow the soup to thicken slightly.

    Out of the oven, this dish boasts a delightful contrast between the moist, flavorful soup and the slightly sweet, crumbly cornbread topping. Serve it straight from the dish for a rustic presentation, or garnish with a dollop of sour cream and a sprinkle of fresh cilantro for an extra pop of color and flavor.

    Zesty Lime Easy Taco Soup

    Zesty Lime Easy Taco Soup

    Now, let’s taco ’bout a soup that’s about to spice up your life in the most delicious way possible. This Zesty Lime Easy Taco Soup is the culinary equivalent of a fiesta in your mouth, blending bold flavors with a kick of lime that’ll have you doing the salsa in your kitchen.

    Ingredients

    • 1 lb ground beef
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 packet taco seasoning
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups chicken broth
    • 1 lime, juiced
    • 1 tbsp olive oil
    • Salt to taste

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
    2. Add 1 diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
    3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
    4. Increase heat to medium-high and add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
    5. Stir in 1 packet taco seasoning until the beef is evenly coated.
    6. Pour in 4 cups chicken broth, 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies. Bring to a boil.
    7. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
    8. Remove from heat and stir in the juice of 1 lime. Season with salt to taste.
    9. Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado.

    So, what’s the verdict? This soup is a vibrant, tangy masterpiece with a texture that’s both hearty and refreshing. Perfect for those nights when you’re craving something bold yet effortless. Try serving it with a side of crispy tortilla strips for an extra crunch that’ll make your taste buds sing.

    Smoky Chipotle Easy Taco Soup

    Smoky Chipotle Easy Taco Soup

    Now, who said soup season has a calendar? Not us, especially when we’re talking about a bowl of ‘Smoky Chipotle Easy Taco Soup’ that’s here to spice up your life, no matter the weather. This dish is like a fiesta in a bowl, where every spoonful brings the heat, the sweet, and the unmistakable smoky whisper of chipotle.

    Ingredients

    • 1 tbsp olive oil
    • 1 lb ground beef
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 can (14.5 oz) diced tomatoes
    • 4 cups beef broth
    • 2 tbsp chipotle peppers in adobo sauce, minced
    • 1 tbsp chili powder
    • 1 tsp cumin
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges

    Instructions

    1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
    2. Add 1 lb ground beef and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
    3. Tip: For extra flavor, let the beef get a little crispy at the edges before stirring.
    4. Add 1 diced onion and 2 minced garlic cloves to the pot. Cook until the onion is translucent, about 3 minutes.
    5. Stir in 1 can black beans, 1 can corn, 1 can diced tomatoes, 4 cups beef broth, 2 tbsp chipotle peppers, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
    6. Tip: Adjust the amount of chipotle peppers based on how spicy you like your soup.
    7. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
    8. Tip: The longer it simmers, the more the flavors will meld together, so don’t rush it.
    9. Stir in 1/4 cup chopped cilantro right before serving.
    10. Serve hot with lime wedges on the side for squeezing over the soup.

    Kick back and enjoy a bowl where the smokiness of the chipotle dances beautifully with the heartiness of the beef and the freshness of the cilantro. Perfect for topping with avocado slices or a dollop of sour cream for those who dare to dive deeper into flavor town.

    Conclusion

    Feasting on these 12 Delicious Easy Taco Soup Recipes is a breeze, offering something for every taste and occasion. We hope you’re inspired to whip up a pot, cozy up, and enjoy the flavors. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the soup love on Pinterest. Happy cooking!

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